A small (but extremely useful) trick to make peeling small tricky silverskin onions easier.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 Los Angeles Times | 2013-10-24 23:18:44 |  214,535 Views |
How to Peel Silver Onions: LA Times Test Kitchen Tip
Pearl onions are available in the same quality almost all year round but they are especially useful in the winter when other vegetables are not at their best. Available in white yellow or red (just like their big brothers!) they are generally milder than large onions and become noticeably sweeter when cooked.
My favorite way to prepare them is to slow cook them in butter until they are deep brown and sweet but they also make a quintessential Thanksgiving side dish glazed. They are also great in stews and roasts like a good coq au vin. The only downside is that it is a lot of work to clean something that is eaten in one bite.
Here is a little trick to easily peel the skin off with your fingers by blanching the onions first. Watch the video for full instructions.
